A celebration of vegetables adorn your plate with this tasty vegetarian dish. Cauliflower cavatappi is topped with a mélange of roasted diced vegetables: zucchini, butternut squash, red bell peppers, and carrots mixed with an earthy nut-free spinach and basil pesto made with Parmesan, olive oil, garlic, and lemon juice. It’s garnished with shredded mozzarella and served with an additional helping of veggies featuring tomato cauliflower spiced with oregano, basil, and plenty of garlic.

Ingredients: Cauliflower cavatappi (water, cauliflower powder, potato starch, tapioca starch, whole egg, egg white, xanthan gum, konjac, salt) • Cauliflower • Carrots • Zucchini • Mozzarella cheese (milk, modified milk ingredients, salt, bacterial culture, calcium chloride, microbial enzyme, cellulose, natamycin) • Parmesan cheese (milk, modified milk ingredients, bacterial culture, salt, lipase, calcium chloride, rennet and/or microbial enzyme, powdered cellulose, parmesan flavour (natural)) • Olive oil • Red bell pepper • Butternut squash • Basil • Lemon juice • Minced garlic (water, dehydrated garlic, citric acid) • Baby spinach • Tomato paste (vine-ripened fresh tomatoes, naturally derived citric acid) • Red wine vinegar (sulphites) • Concentrated tomatoes (vine-ripened fresh tomatoes, salt, naturally derived citric acid) • Onion powder • Sea salt • Black pepper • Garlic powder • Water • Parsley • Oregano • Dried basil.